I'm sure you've had the problem of too many bananas ripening all at the same time. It happens more during warm months. Often I freeze peeled ripe bananas for later use in smoothies or baked goodies. But last week I had 6 ripe bananas and decided to try this raw treat using my dehydrator. Here are the steps and ingredients with photos.
1. puree 6 ripe bananas and spread on a dehydrator screen covered with non-stick sheet.You may want to oil this with some melted coconut oil
2. Dehydrate at 95 degrees for about 18 hrs until it can be peeled from the non-stick sheet. It should be the consistency of a fruit leather
3. Score the banana leather into 6 pieces
4. For the filling, process 1 ripe avocado, 1/3c Medjool dates, 1-2 Tbsp agave, 1/3 c raw cacao powder, pinch sea salt, small splash vanilla. Process until smooth.
5. Divide the filling evenly between the 6 cannolis.
6. Fold the sides of the cannoli.
7. Cashew cream: process or blend 1/2 cup raw cashews that have been soaked for 2-3 hrs. Add water to create a creamy consistency. Add a splash vanilla and 1 tsp lemon juice. Add 1-2 Tbsp agave to taste.
8. Pipe the cashew cream on the cannolis.
9. Enjoy!
10. Store leftovers for 1-2 days in the refrigerator.
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